Delivering the best

October 26, 2014

Story By: Christina O Connor | Photos by: Tony Grillo

Other than its delicious offerings, Romano’s Macaroni Grill also takes extreme pride in offering excellent service to its patrons.

“We want to make sure that we take care of our guests, and they come back for more,” says executive chef Nawai Kekoolani. “I have a family, so when we go out to eat, I want to make sure that we are having a good experience all around.

“Keeping diners really happy is what is most important.”

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With this said, Kekoolani likes to ensure that patrons have a wide variety of dishes to choose from — no matter how often they might dine here.

Macaroni Grill recently revamped its menu, and is in the process of introducing even more new items, which customers can expect this winter.

Tiramisu ($8)

Pasta di Mare ($22)

Tuscan Ribeye ($25)

Most recently, Tuscan Ribeye ($25) made its debut on the menu, featuring a 12-ounce cut of certified Angus beef accented with herb butter. The entree is accompanied by grilled asparagus and roasted garlic potatoes. Initially, you may not think of steak when you think Macaroni Grill, but Kekoolani knows what he’s doing — he previously served as executive chef at Ruth’s Chris Steak House.

A restaurant bestseller is Pasta di Mare ($22), which is well-stocked with seafood including diver scallops, black tiger shrimp and mussels lightly topped with a sweet and spicy red sauce.

“Pasta di Mare has been on the menu for quite a while, and the guests always love it,” Chef says. “They like the wide variety of seafood that it offers.”

And as Kekoolani adds, “Finishing a great meal with a great dessert is the best way to end it all.”

Macaroni Grill refined its homemade Tiramisu ($8) to be a sweet show-stopper.